canned pumpkin pie

‘Tis the season to be lazy – and make pies from cans, which turn out probably just as good as ones that took much extra effort. Guest baker Mike!

One pie crust portion yields exactly the right amount of crust for three 6″ pies. The rest is following the directions on the back of the can!


1 can pumpkin
1 can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground pepper
1/2 tsp salt
Par-baked pie crust

Literally all you do is mix all these ingredients until smooth-ish. Pour into crust and bake at 400 degrees for 15 minutes, then reduce temperature to 350 degrees and bake until a toothpick comes out clean, about 40 minutes. Ta-da!


One thought on “canned pumpkin pie

  • November 29, 2015 at 10:40 pm

    oh, libby’s is with evaporated milk + sugar instead of condensed milk


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